Lamb Neck Recipe
gooseberry, parsnip, green goddess labneh
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Ingredients
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Main Ingredients
Green Goddess Labneh
Method
Preparing the Lamb Neck
- 1
Searing the Lamb
In a large, heavy-bottomed pot, heat olive oil over medium-high heat. Season the lamb neck generously with salt and pepper. Once the oil is hot, add the lamb neck and sear on all sides until browned, about 5-7 minutes.
- 2
Slow Cooking
Reduce heat to low, cover the pot, and let the lamb neck cook slowly for 2-3 hours, or until the meat is tender and easily pulls away from the bone. You may need to add a bit of water or broth to keep the meat moist during cooking.
Preparing the Gooseberries and Parsnips
- 3
Roasting Parsnips
While the lamb is cooking, preheat the oven to 200°C (400°F). Peel and chop the parsnips into thick sticks. Toss them with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until tender and caramelized.
- 4
Cooking Gooseberries
In a small saucepan over medium heat, add the gooseberries with a splash of water. Cook for about 5-7 minutes until they soften and burst. Season with a little sugar if desired, and set aside.
Making the Green Goddess Labneh
- 5
Plating
- 6
Serving the Dish
Once the lamb neck is cooked, remove it from the pot and let it rest for a few minutes. Slice the lamb neck into portions. Serve on a plate with roasted parsnips and cooked gooseberries. Dollop with green goddess labneh and garnish with additional herbs if desired.